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Fresh Buttermilk Pancakes Recipe

   
 

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     Fresh Buttermilk Pancakes

Category   Breakfast - Brunch
Sub Category   None

Ingredients
10 oz flour
1 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons sugar
1/2 teaspoon salt
2 eggs beaten
1 teaspoon vanilla
21 oz buttermilk
1.8 oz butter melted
 

Instructions
MEASURE OUT ALL THE DRY INGREDIENTS. MEASURE OUT ALL THE WET INGREDIENTS. MIX WET INTO DRY. DO NOT OVER MIX SHOULD HAVE A FEW LUMPS IN THE BATTER. ALLOW TO SIT 15 MINUTES BEFORE MAKING PANCAKES.
HEAT GRIDDLE TO 400. RUB GRIDDLE WITH BUTTER OR SPRAY WITH NO STICK SPRAY. USING A ICECREAM PORTION SCOOP MEASURE OUT PANCAKE BATTER ONTO GRIDDLE. WHEN BUBBLES ARE PRESENT FLIP THE PANCAKE. COOK TILL BROWN ON BOTH SIDES. SERVE WITH BUTTER AND SYRUP.


Originally Submitted
9/4/2019





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